Eau Claire, WI
Give your pie a name based on the ingredients and decoration.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
Loved the hot water crust. I used a canning jar for my dolly. It worked like a charm and came off nicely. Proudest moment was cutting the pie in half and seeing the layers turned out AND the jelly stayed inside the pies!
Describe how you added a Wisconsin twist to your creation.
No twist – this is a great traditional meat pie and my ancestors would be proud that I managed to make one successfully. Hand-raised pie crust really is a lost art. I think it would be great making apple, cherry or even a great meat/cheese creation.
How did you do?